The Taste of Germany Kaese Krainer Smoked Pork and Beef Sausages with Cheese 1lbs.
This coarsely-ground Kaese Krainer is the Austrian version of a Polish kielbasa. They are made from hormone-free, locally-sourced pork and beef, naturally smoked, expertly seasoned and stuffed with chunks of Emmenthaler cheese cubes.
Kaese Krainer (or Krainer Cheese sausages) orginiated in Upper Austria, alongside the German border. They belong to the standard repertoire of any Austrian sausage stand. We recommend to fry or grill these sausages and eat them with whole grain breads, medium-hot mustard or regular ketchup.
Smoked with real beech wood, these sausages are produced for us by Binkert's German Meat Products in Baltimore, based on authentic German recipes and processing techniques.The German-born owner of Binkert’s makes each batch of sausages by hand on a daily, using only the best meat cuts and ingredients which are compliant with the Pork Quality Assurance Certification Program. This means: no unnatural ingredients and the guaranteed humane, healthy treatment of the animals.
Before you purchase this item, please review our Perishables Shipping Policy
All our sausage products precooked and flash-frozen. The freezing process will extend a product's shelf life, taste and quality by up to 3 months, which means it can be safely consumed even if in some cases it's nominal date code may have passed.
We will ship Perishables in Thermal Cool Shield with ice packs. Between May and October, please only choose guaranteed 3 Day, 2-Day or Next Day delivery options during checkout, if you include a perishable food product in your cart. The Thermal Shield and Ice packs keep the products cold during most of the shipping time. The sausages may arrive cool or at room temperature, depending on the shipping time and outside temperatures. However, as the perishables have been pre-cooked, they are still safe to eat. Please refrigerate or refreeze immediately after receipt of the shipment. Extra shipping and packaging charges will apply.
Please follow the USDA guidelines to store and cook meat products. Always cook/grill/fry sausages at or above 165°F. Potentially harmful bacteria will not survive at these temperatures.